I bake to fix a simple problem. A cake that tastes like a real treat, yet fits gluten free and dairy free limits. This post grew from my own craving for moist, fluffy slices that everyone can enjoy. I kept testing, swapping flours, milks, and fats until the crumb felt tender and light. If you’re chasing the same thing, you’re in the right place.
Who is this for? If you bake for someone who can’t have gluten or dairy, this post is for you. If you want a soft, melt-in-your-mouth slice without dairy, these recipes will help. If you like reliable cake that fits special diets, you’re part of the crew.
What you’ll get is straightforward. 30 Moist & Fluffy Gluten Free Dairy Free Cake Recipes that stay tender and light. I’ve gathered recipes that use simple ingredients and clear steps. Each cake aims for a fine crumb and a gentle sweetness.
Here is how to make them work. Start with a milk that fits your plan, like almond, oat, or coconut. Add a touch of oil or applesauce to keep the crumb soft. If you need vegan, swap eggs for flax eggs. Don’t overmix the batter. Mix just until you see a smooth, cohesive mix.
You’ll find flavors to suit any mood. Vanilla, lemon, chocolate, berry, and spice cakes fill the charts. The recipes use gluten free flours like almond, rice, and oat blends. They show easy swaps for milks, but always check dairy in labels.
Ready to bake? Pick a recipe that matches your week and bake with confidence. These cakes hold up for birthdays, weeknights, and potlucks. If you try one, tell me what you loved or what you changed. I made this to help you share joy with friends and family, one moist slice at a time.
1. Classic Almond Flour Chocolate Cake
You want a cake that fits gluten-free and dairy-free needs without dulling flavor. This Classic Almond Flour Chocolate Cake stays moist and rich with almond flour and cocoa. Bananas add natural sweetness and keep the crumb tender. A dairy-free chocolate ganache drapes the top for a glossy finish.
Recipe Overview: Servings: 8, Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Calories: 250 per slice.
Nutritional Information: Calories: 250, Fat: 15g, Carbs: 20g, Protein: 6g, Sugar: 5g.
Ingredients:
– 2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1 cup ripe bananas, mashed
– 1/2 cup maple syrup
– 4 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– Pinch of salt
– For the ganache:
– 1/2 cup dairy-free chocolate chips
– 3 tbsp coconut milk
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Mix almond flour, cocoa powder, baking soda, and salt in a bowl.
3. In another bowl, whisk bananas, eggs, maple syrup, vanilla until smooth.
4. Stir wet ingredients into the dry ingredients until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake 25 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely.
7. Make ganache: warm coconut milk, pour over chocolate chips, then stir until glossy.
8. Drizzle ganache over the cake and let it set before slicing.
2. Coconut Flour Lemon Cake
You want a gluten free, dairy free dessert that still tastes bright and sunny. The Coconut Flour Lemon Cake gives you a soft crumb and a hint of coconut. Lemon zest and juice cut through the sweetness and make it feel fresh. This cake is light enough for a tea break yet satisfying for a small party.
Here is the full recipe you can follow.
Recipe Overview
– Servings: 10
– Prep Time: 10 mins
– Cook Time: 30 mins
– Total Time: 40 mins
– Calories per slice: 180
Nutritional Information
– Calories: 180
– Fat: 8g
– Carbs: 25g
– Protein: 4g
– Sugar: 6g
Ingredients
– 1 cup coconut flour
– 1/2 cup maple syrup
– 4 large eggs
– 1/2 cup coconut oil, melted
– Zest of 2 lemons
– 1/4 cup fresh lemon juice
– 1 tsp baking powder
– A pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment.
2. In a bowl, whisk together coconut flour, baking powder, and salt.
3. In another bowl, whisk melted coconut oil, maple syrup, eggs, lemon juice, and zest.
4. Stir wet ingredients into the dry mix until a smooth batter forms.
5. Pour into the pan and bake for 30 minutes.
6. Let cool for 10 minutes, then move to a rack.
Tips
– For extra zing, add a tablespoon of lemon glaze or poppy seeds.
Frequently Asked Questions
– Can I use regular flour instead? This recipe relies on coconut flour and may yield a different texture with other flours.
3. Carrot and Walnut Cake
You want a carrot cake that fits your gluten-free and dairy-free kitchen. This Carrot and Walnut Cake stays moist and bright, with the natural sweetness of carrots. Walnuts add a gentle crunch, and cinnamon brings a warm hug in every bite. It’s easy to make and perfect for breakfast or dessert.
Recipe Overview: Servings: 12, Prep Time: 20 mins, Cook Time: 30 mins, Total Time: 50 mins, Calories: 220 per slice.
Nutritional Information: Calories: 220, Fat: 10g, Carbs: 30g, Protein: 5g, Sugar: 8g.
Ingredients:
– 2 cups gluten-free all-purpose flour
– 2 cups grated carrots
– 1 cup walnuts, chopped
– 1/2 cup coconut sugar
– 1/2 cup vegetable oil
– 3 large eggs
– 1 tsp ground cinnamon
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk the oil, coconut sugar, and eggs until smooth.
4. Stir in the grated carrots and chopped walnuts.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Pour into the baking dish and bake for 30 minutes, until a toothpick comes out clean.
7. Let cool before slicing.
Tips: If you want a touch more sweetness, fold in a handful of raisins. They pair nicely with carrot and spice.
Frequently Asked Questions: Can I use other nuts? Pecans or almonds work great too. You can also swap in a dairy-free yogurt for a moister crumb if you like.
4. Blueberry Oat Cake
Craving a soft, gluten-free cake you can enjoy for breakfast? This Blueberry Oat Cake brings bright fruit and tender crumbs together. Oats give a comforting bite, while blueberries pop with flavor in every slice. It stays fluffy and dairy-free, so clean eating still feels like a treat.
Here is why it fits a busy life: simple ingredients, quick prep, and a bake that makes plenty of slices.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins
Ingredients:
– 2 cups gluten-free rolled oats
– 1 cup unsweetened applesauce
– 1/2 cup maple syrup
– 1 cup fresh blueberries
– 2 large eggs
– 1 tsp baking powder
– 1 tsp vanilla extract
– A pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix the oats, baking powder, and salt.
3. In another bowl, whisk the applesauce, eggs, maple syrup, and vanilla.
4. Combine the wet and dry ingredients until just blended.
5. Fold in the blueberries gently.
6. Pour the batter into the pan and bake for 35 minutes.
7. Let it cool before slicing into generous pieces.
Tips: Try raspberries or chopped strawberries for a fruity swap.
Frequently Asked Questions: How should you store leftovers? Keep slices in a container in the fridge for up to a week.
5. Chocolate Avocado Cake
Craving a chocolate cake that fits a gluten free and dairy free life? This Chocolate Avocado Cake uses ripe avocados to keep the texture moist and rich. The batter stays smooth and simple to mix. It feels indulgent, yet you stay within your diet without skipping flavor.
Recipe Overview: Servings: 8, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 240 per slice.
Nutritional Information: Calories: 240, Fat: 14g, Carbs: 28g, Protein: 5g, Sugar: 10g.
Ingredients:
– 2 ripe avocados
– 1/2 cup cocoa powder
– 1/2 cup maple syrup
– 1/2 cup gluten-free flour
– 3 large eggs
– 1 tsp baking soda
– A pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a blender, puree the avocados until smooth.
3. Add cocoa powder, eggs, and maple syrup; blend until well mixed.
4. In a bowl, whisk together gluten-free flour, baking soda, and salt.
5. Stir the wet mixture into the dry ingredients until the batter is smooth.
6. Pour into the pan and bake for 30 minutes.
7. Let the cake cool before serving; top with dairy-free whipped cream if you like.
Tips: A teaspoon of espresso powder boosts the chocolate depth.
Frequently Asked Questions: Can I use frozen avocados? Yes. Thaw completely and blend until smooth.
6. Pumpkin Spice Cake
Fall flavors are back, and you want a cake that fits your gluten-free and dairy-free kitchen. This Pumpkin Spice Cake stays moist and tender thanks to pumpkin puree. The warm cinnamon and nutmeg wake up your senses with every bite. You get a cozy dessert that your whole family can enjoy.
Here is the complete recipe you can bake this weekend.
Recipe Overview: Servings: 12, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 200 per slice.
Nutritional Information: Calories: 200, Fat: 8g, Carbs: 32g, Protein: 3g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup vegetable oil
– 3 large eggs
– 1 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix oil, coconut sugar, eggs, and pumpkin puree until smooth.
4. Stir the dry ingredients into the wet until everything is well combined.
5. Pour the batter into the pan and bake for 30 minutes.
6. Let the cake cool before frosting or serving as is.
Tips: A dollop of coconut cream on top adds a creamy finish.
Frequently Asked Questions: Can I use fresh pumpkin? Yes, just puree it well.
7. Strawberry Coconut Cake
Strawberry Coconut Cake brings a sunny kiss to your table. You taste fresh berries with a soft, fluffy crumb. Coconut milk adds a gentle tropical note without dairy. This gluten-free, dairy-free cake fits many desserts for summer gatherings.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 230 per slice.
Nutritional Information: Calories: 230, Fat: 12g, Carbs: 30g, Protein: 4g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup fresh strawberries, pureed
– 1/2 cup coconut milk
– 1/2 cup maple syrup
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, whisk the pureed strawberries, coconut milk, maple syrup, and eggs until smooth.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Pour the batter into the prepared pan and bake for 28–32 minutes, until a toothpick comes out clean.
6. Let the cake cool completely, then frost with coconut cream or serve as is.
Tips: Garnish with fresh strawberry slices or a light sprinkle of toasted coconut.
Frequently Asked Questions: Can I use frozen strawberries? Yes. Thaw them and drain excess moisture before using.
Fresh strawberries and creamy coconut milk unite in this gluten-free, dairy-free delight – a perfect summer treat that’s light, fluffy, and bursting with flavor. Indulge without the guilt!
8. Mocha Chip Cake
Do you crave a bakery-style treat that fits a gluten-free and dairy-free kitchen? This Mocha Chip Cake brings a bold coffee kick with dairy-free chocolate chips. It stays light, moist, and easy to bake. You get a dessert that feels special, yet simple to make any day.
Here is why this recipe works for you.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Calories: 240 per slice.
Nutritional Information: Calories: 240, Fat: 10g, Carbs: 34g, Protein: 5g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 cup brewed coffee, cooled
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup dairy-free chocolate chips
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, mix gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the cooled coffee, coconut sugar, and eggs.
4. Combine the wet and dry ingredients until smooth.
5. Fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared pan and bake for 35 minutes.
7. Let the cake cool before serving, with a light dusting of powdered sugar or cocoa.
Tips: For a deeper chocolate note, add a splash of vanilla extract after whisking the wet ingredients.
Frequently Asked Questions: Is instant coffee okay? Yes, as long as you mix it with hot water in the right ratio.
9. Raspberry Almond Cake
You want a cake that fits gluten-free and dairy-free needs, yet stays moist and bright. Raspberry adds a lively tang that wakes up every bite. Almond flour gives a soft, crumbly texture that feels indulgent. This Raspberry Almond Cake is perfect for brunch or a light finish to dinner.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 220 per slice.
Nutritional Information: Calories: 220, Fat: 10g, Carbs: 28g, Protein: 5g, Sugar: 8g.
Ingredients:
– 2 cups almond flour
– 1 cup fresh raspberries
– 1/2 cup maple syrup
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, maple syrup, and melted coconut oil.
4. Pour the wet mix into the dry ingredients and stir until smooth.
5. Gently fold in the raspberries so they don’t break apart.
6. Bake 30 minutes, until the cake is set and lightly golden.
7. Let it cool before slicing, and dust lightly with powdered sugar if you like.
Tips: Frozen raspberries work fine; just don’t thaw them before mixing.
Frequently Asked Questions: Can I swap in another berry? Yes. Blueberries or strawberries work well with this batter.
10. Chai Spiced Cake
You want a warm dessert that fits gluten-free and dairy-free diets. Chai spices wake the senses with cinnamon, cardamom, and ginger. The cake stays light and moist with gentle sweetness. Bake it for fall nights or winter gatherings and let the aroma draw friends to the table.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup coconut sugar
– 1/2 cup coconut milk
– 3 large eggs
– 1 tsp cinnamon
– 1 tsp ginger powder
– 1 tsp cardamom
– 1 tsp baking powder
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, and all spices.
3. In another bowl, whisk coconut sugar, coconut milk, and eggs until smooth.
4. Combine the wet and dry ingredients until just blended.
5. Pour into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
6. Let the cake cool before slicing. Serve warm or at room temperature.
Tips: A light drizzle of coconut cream adds a fancy finish and extra richness.
Frequently Asked Questions:
What if you’re missing a spice? Swap in a chai spice blend you already own.
11. Hazelnut Coffee Cake
Hazelnut Coffee Cake brings warmth to a gluten free dairy free brunch. The hint of coffee blends with the rich, nutty taste of hazelnuts. It stays moist and easy to bake, a perfect treat for any day.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 230 per slice.
Nutritional Information: Calories: 230, Fat: 12g, Carbs: 28g, Protein: 6g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup hazelnuts, ground into flour
– 1/2 cup coconut sugar
– 1/2 cup brewed coffee
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine gluten-free flour, ground hazelnuts, baking powder, and salt.
3. In another bowl, whisk coconut sugar, coffee, and eggs until smooth.
4. Stir the wet mix into the dry ingredients until just combined.
5. Pour into the pan and bake 28–32 minutes, until a toothpick comes out clean.
6. Cool completely, then slice. If you like, sprinkle with extra ground hazelnuts.
Tips: Toast hazelnuts lightly to deepen flavor. For a prettier finish, garnish with whole hazelnuts.
Frequently Asked Questions: Can I swap hazelnuts for walnuts or pecans? Yes, use the same amount and expect a slightly different nutty note.
12. Pineapple Coconut Cake
Need a cake that fits gluten-free and dairy-free needs but still tastes like a vacation? This Pineapple Coconut Cake brings bright tropical flavors in every slice. It stays light and fluffy with gluten-free flour and creamy coconut milk. A single piece feels like a mini trip to the islands. It’s great for summer gatherings or a refreshing everyday dessert. It keeps well too, so you can bake ahead.
Recipe Overview
Servings: 10 • Prep Time: 20 mins • Cook Time: 30 mins • Total Time: 50 mins • Calories: about 220 per slice
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup crushed pineapple, drained
– 1/2 cup coconut milk
– 1/2 cup maple syrup
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Line a round cake pan with parchment paper.
2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
3. In another bowl, mix crushed pineapple, coconut milk, maple syrup, and eggs until smooth.
4. Pour the wet ingredients into the dry. Stir until the batter is smooth.
5. Pour into the prepared pan. Bake for 30 minutes.
6. Let the cake cool before slicing. Sprinkle with toasted coconut flakes if you like.
Tips:
– For extra texture, fold in some shredded coconut.
Frequently Asked Questions:
– Can I use fresh pineapple? Yes, just chop it finely for even distribution.
A slice of Pineapple Coconut Cake is like a mini vacation for your taste buds! Enjoy the tropical flavors while keeping it gluten-free and dairy-free—perfect for summer gatherings or an everyday indulgence.
13. Matcha Green Tea Cake
Craving a dessert that fits gluten free and dairy free needs? This Matcha Green Tea Cake stays fluffy with a gentle earthy note from high quality matcha. The sweetness stays light and the pale green color looks elegant.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 190 per slice.
Nutritional Information: Calories: 190, Fat: 8g, Carbs: 28g, Protein: 5g, Sugar: 7g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1/4 cup matcha green tea powder
– 1/2 cup coconut sugar
– 1/2 cup coconut milk
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, matcha powder, baking powder, and salt.
3. In another bowl, whisk coconut sugar, coconut milk, and eggs until smooth.
4. Stir wet and dry ingredients until just combined.
5. Bake 30 minutes, until a toothpick comes out clean.
6. Let the cake cool, then dust with a bit more matcha for color.
Tips: Pair with a light coconut whipped cream to balance the green tea.
Frequently Asked Questions: Can I use regular green tea instead? Matcha offers a distinct flavor and color; regular tea won’t deliver the same result.
Indulge in the delicate flavors of a Matcha Green Tea Cake – it’s gluten free and dairy free, yet bursting with elegance. A sweet treat that lets you savor every fluffy bite without the guilt!
14. Gingerbread Cake
Warm up with a Gingerbread Cake that fits gluten-free and dairy-free kitchens. The mix of ginger, cinnamon, and molasses fills your home with a cozy, holiday scent. The crumb stays soft and moist, perfect for sharing with friends and family. Pair a slice with tea or coffee at any festive gathering.
Here is why this cake fits your needs. It uses simple ingredients and easy steps you can follow. It stays moist without dairy and still keeps its shape for a party tray.
Recipe Overview: Servings: 12, Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Calories: 210 per slice.
Nutritional Information: Calories: 210, Fat: 8g, Carbs: 34g, Protein: 3g, Sugar: 10g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1/2 cup molasses
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 3 large eggs
– 1 tsp ground ginger
– 1 tsp cinnamon
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Whisk together dry ingredients: gluten-free flour, baking powder, ginger, cinnamon, salt.
3. Whisk together wet ingredients: molasses, coconut sugar, almond milk, eggs.
4. Stir wet and dry until batter is smooth.
5. Bake 35 minutes, until a toothpick comes out clean.
6. Cool and slice. Optional: dust with a little powdered sugar.
Tips: For more holiday flair, top with coconut whipped cream or a light drizzle of extra molasses.
Frequently Asked Questions: Can I skip the molasses? No. It adds flavor and moisture.
15. Chocolate Chip Banana Cake
Looking for a cake that fits gluten-free and dairy-free needs without losing taste? You want a treat that stays moist and soft, even with banana sweetness. This Chocolate Chip Banana Cake delivers that comfort in every bite. It works for breakfast, a snack, or dessert. And you can use overripe bananas you might otherwise throw away.
Recipe Overview Servings: 10 • Prep Time: 15 mins • Cook Time: 30 mins • Total Time: 45 mins • Calories: 225 per slice.
Nutritional Information: Calories: 225, Fat: 10g, Carbs: 35g, Protein: 4g, Sugar: 9g.
Ingredients:
– 2 cups gluten-free flour
– 1 cup mashed ripe bananas
– 1/2 cup dairy-free chocolate chips
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan.
2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
3. In another bowl, whisk mashed bananas, eggs, coconut sugar, and melted coconut oil.
4. Stir wet and dry ingredients until just combined, then fold in the chocolate chips.
5. Pour into the pan and bake for 30 minutes, or until a toothpick comes out clean.
6. Let cool before slicing.
Tips: For extra banana flavor, try a splash of banana extract.
Frequently Asked Questions: Can I bake this as a loaf? Yes, but bake time will be longer and check for doneness.
16. Vanilla Bean Cake
You need a dairy-free, gluten-free cake that tastes like vanilla. This Vanilla Bean Cake uses almond flour and vanilla bean paste. It stays fluffy and rich, great for layers or a simple slice. Frost it with a dairy-free icing for a special touch.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 200 per slice.
Nutritional Information: Calories: 200, Fat: 9g, Carbs: 25g, Protein: 4g, Sugar: 8g.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 3 large eggs
– 1 tbsp vanilla bean paste
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk coconut sugar, almond milk, eggs, and vanilla bean paste.
4. Stir wet and dry ingredients until smooth.
5. Pour into the pan and bake 30 minutes.
6. Let the cake cool completely before frosting.
Tips: For a deeper vanilla note, warm the almond milk and add a splash of vanilla.
Frequently Asked Questions:
Q: What’s the difference between vanilla extract and vanilla bean paste?
A: Vanilla bean paste has seeds and gives a stronger flavor than plain extract.
17. Nutty Banana Cake
You want a cake that stays soft and moist, even when you skip gluten and dairy. Nutty Banana Cake gives you that. The ripe bananas mix with chopped nuts for a warm, satisfying bite. The nuts add texture without making the cake heavy. It’s easy to bake and works well as a snack or a simple dessert.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 210 per slice.
Nutritional Information: Calories: 210, Fat: 10g, Carbs: 30g, Protein: 5g, Sugar: 9g.
Ingredients:
– 2 cups gluten-free flour
– 1 cup ripe bananas, mashed
– 1/2 cup mixed nuts, chopped
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan.
2. In a bowl, mix gluten-free flour, baking powder, and salt.
3. In another bowl, whisk mashed bananas, eggs, coconut sugar, and melted coconut oil.
4. Combine the wet and dry ingredients until just mixed, then fold in the chopped nuts.
5. Pour into the pan and bake for 30 minutes.
6. Let the cake cool before slicing and serving.
Tips: Roasted nuts give a deeper, richer flavor.
18. Lemon Poppy Seed Cake
Craving a bright lemon cake that fits a gluten-free and dairy-free kitchen? This Lemon Poppy Seed Cake brings sunshine to every bite. It stays moist and tender, with a bold lemon kick and a friendly pop from seeds. It works for spring gatherings or a simple weekend bake you can share.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 210 per slice
Nutritional Information: Calories: 210, Fat: 8g, Carbs: 32g, Protein: 4g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup almond milk
– 1/2 cup maple syrup
– 3 large eggs
– Zest of 2 lemons
– 2 tbsp poppy seeds
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk the dry ingredients: gluten-free flour, baking powder, and salt.
3. In a second bowl, whisk the wet ingredients: almond milk, maple syrup, eggs, lemon zest, and poppy seeds until smooth.
4. Stir the wet into the dry until barely blended.
5. Pour into the pan and bake about 30 minutes, until a toothpick comes out clean.
6. Let the cake cool before slicing.
Tips: Finish with a light lemon glaze made from lemon juice and powdered sugar for a sunny finish.
Frequently Asked Questions: Can I swap lemon for another citrus? Orange or lime zest works well too.
19. Apple Cinnamon Cake
Craving a cozy autumn dessert that fits your gluten-free and dairy-free needs? This Apple Cinnamon Cake gives you a moist, fluffy crumb and bite-sized apple pieces. A warm dash of cinnamon makes every slice feel like fall. It’s simple to bake, and it pairs with dairy-free ice cream or a dollop of coconut yogurt.
Here is the complete recipe you can use tonight.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 220 per slice.
Nutritional Information: Calories: 220, Fat: 9g, Carbs: 34g, Protein: 4g, Sugar: 10g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 2 cups apples, peeled and chopped
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 3 large eggs
– 1 tsp cinnamon
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix the gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together coconut sugar, almond milk, and eggs until smooth.
4. Stir the wet into the dry, then fold in the chopped apples.
5. Pour into the pan and bake 30 minutes, until a toothpick comes out clean.
6. Let it cool briefly, then slice and serve with dairy-free ice cream if you like.
Tips: For extra depth, add a pinch of nutmeg or a splash of vanilla.
Frequently Asked Questions: Can I use pears or peaches? Yes, they work well in place of apples.
20. Coconut Lime Cake
Coconut Lime Cake gives you a bright, tropical bite in every slice. The lime adds a lively zing that pairs perfectly with coconut’s sweetness. It’s a dairy-free, gluten-free treat that stays moist and soft. You can bake it quickly and share a sunny dessert with friends or family.
Here is why this cake works well: simple ingredients, easy steps, and a flavor that feels fresh every time. You’ll mix wet and dry separately, then bring them together for a smooth batter. The finished cake is light, aromatic, and not too sweet.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup coconut milk
– 1/2 cup coconut sugar
– Zest and juice of 2 limes
– 3 large eggs
– 1 tsp baking powder
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2. Whisk together the gluten-free flour, baking powder, and salt in a bowl.
3. In a separate bowl, whisk the coconut milk, coconut sugar, lime zest, lime juice, and eggs until smooth.
4. Pour the wet mix into the dry mix and stir just until combined.
5. Transfer batter to the pan and bake 28–32 minutes, until a toothpick comes out clean.
6. Let the cake cool on a rack. If you want, top with coconut flakes for extra texture.
Tips: For a brighter aroma, mix a little extra lime zest into a light glaze or dust top with zest.
Frequently Asked Questions:
– Q: What can I use instead of coconut milk? A: Almond milk or any plain plant milk works fine.
21. Maple Walnut Cake
You want a dessert that fits your gluten-free and dairy-free life without losing comfort.
Here is why this cake helps: maple notes and walnut crunch give a cozy taste you can share with friends.
This Maple Walnut Cake stays soft and moist while you bake with ease.
Next steps are simple: you can mix, bake, and serve in under 45 minutes.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 230 per slice.
Nutritional Information: Calories: 230, Fat: 12g, Carbs: 28g, Protein: 6g, Sugar: 10g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup maple syrup
– 1 cup walnuts, chopped
– 3 large eggs
– 1/2 cup almond milk
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, whisk maple syrup, almond milk, and eggs until smooth.
4. Stir the wet mixture into the dry ingredients until just blended; fold in walnuts.
5. Pour the batter into the pan and bake for 30 minutes.
6. Let the cake cool, then cut and serve. A light maple drizzle on top is nice.
Tips: Toast walnuts before adding for a deeper, nutty flavor.
Frequently Asked Questions: Can I use pecans instead? Yes, pecans work well here.
Indulge without compromise! Whip up this Maple Walnut Cake in just 45 minutes for a cozy gluten-free, dairy-free treat that’s perfect for sharing with friends. Every slice is a delightful hug for your taste buds!
22. S’mores Cake
Craving a S’mores cake that fits gluten-free and dairy-free needs? You’re in the right place. This cake keeps the campfire magic without gluten or dairy. Chocolate, toasted marshmallows, and a crisp graham crust come together in a crowd-pleasing dessert you can bake for any party or a cozy night in.
Recipe Overview: Servings: 12, Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour. Calories: 300 per slice.
Ingredients:
– 1 1/2 cups gluten-free graham cracker crumbs
– 1 cup dairy-free chocolate chips
– 1 cup marshmallows (dairy-free)
– 1/2 cup coconut oil, melted
– 1/2 cup maple syrup
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, mix graham crumbs, melted coconut oil, maple syrup, and salt until well combined. Press the mixture into the pan to form a crust.
3. In another bowl, melt the chocolate chips and whisk with the eggs until smooth.
4. Pour the chocolate mixture over the crust, then top with the marshmallows.
5. Bake for 40 minutes. The center should set and the marshmallows toast lightly.
6. Let the cake cool before slicing. Serve with dairy-free ice cream if you like.
Tips: For extra flavor, add a splash of vanilla to the chocolate mix.
FAQ: Can I bake this as cupcakes? Yes. Bake about 20 minutes, then test with a toothpick.
23. Peanut Butter Chocolate Cake
If you need a gluten free and dairy free cake that still tastes rich, this Peanut Butter Chocolate Cake is for you. The batter blends smooth peanut butter with dairy-free chocolate chips for a treat that hits the spot for peanut butter lovers. The crumb stays soft and moist, and it bakes quickly in a 350°F oven. It is easy to make, and you can swap in crunchy peanut butter if you want extra bite. Next steps are simple to follow.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 280 per slice
Nutritional Information:
Calories: 280, Fat: 14g, Carbs: 34g, Protein: 6g, Sugar: 10g
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup dairy-free chocolate chips
– 1 cup creamy peanut butter
– 1/2 cup coconut sugar
– 3 large eggs
– 1 tsp baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C) and grease a round cake pan.
2. Stir together gluten-free flour, baking powder, and salt.
3. In a separate bowl, whisk peanut butter, coconut sugar, and eggs until smooth.
4. Mix wet and dry until just combined, then fold in chocolate chips.
5. Pour into the pan and bake 30 minutes.
6. Cool before slicing; top with dairy-free whipped cream if you like.
Tips: For extra texture, sprinkle crushed peanuts on top.
Frequently Asked Questions:
Can I use crunchy peanut butter? Yes, it adds good texture.
24. Vanilla Chai Cake
You want a cake that fits a gluten-free and dairy-free life but still tastes warm and comforting. Vanilla and chai meet in a soft, fluffy bite that feels like a hug. This cake is easy to make and perfect for any gathering. You can bake it in under an hour and share it with friends and family.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 210 per slice.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1/2 cup coconut sugar
– 1 cup almond milk
– 3 large eggs
– 1 tbsp chai spice mix
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, chai spice mix, and salt.
3. In another bowl, whisk coconut sugar, almond milk, and eggs until smooth.
4. Stir the wet ingredients into the dry until just blended.
5. Pour the batter into the pan and bake for 30 minutes, until a toothpick comes out clean.
6. Let the cake cool before slicing. If you like, dust with a little powdered sugar.
Tips: For a warmer aroma, add a dash of vanilla extract.
Frequently Asked Questions: What spices can I use? You can mix your own from cinnamon, nutmeg, and cardamom.
25. Chocolate Zucchini Cake
Want a chocolate cake that fits gluten-free and dairy-free needs without losing its rich, moist bite? This Chocolate Zucchini Cake delivers. Zucchini adds moisture and keeps the crumb tender while the cocoa shines. It tastes like a real chocolate dessert, not a health swap.
Here is why this works. The zucchini blends into the batter, adding softness that stays moist for days. Coconut sugar adds a mild caramel note without overpowering the chocolate. All ingredients stay dairy-free and gluten-free, yet you still get a classic cake texture.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 240 per slice.
Nutritional Information: Calories: 240, Fat: 12g, Carbs: 34g, Protein: 4g, Sugar: 8g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup grated zucchini
– 1/2 cup cocoa powder
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. Whisk dry: gluten-free flour, cocoa, baking powder, salt.
3. Whisk wet: zucchini, eggs, coconut sugar, melted coconut oil.
4. Combine wet and dry until just blended.
5. Bake 30 minutes; test with a toothpick.
6. Cool before slicing; dust with powdered sugar if you like.
Tips: Squeeze out excess moisture from the zucchini for a lighter crumb.
Frequently Asked Questions: Can I use frozen zucchini? Yes, thaw and drain well.
26. Berry Meringue Cake
Want a dessert that fits gluten-free and dairy-free diets yet still wows a crowd? Berry Meringue Cake delivers. Its crisp, light meringue layers bite with a gentle sweetness. Fresh berries bring bright juice and color, while coconut cream adds a smooth, dairy-free richness. It’s a striking, easy-to-make showstopper for celebrations or weekend treats.
Here is the complete recipe you can try tonight.
Recipe Overview: Servings: 12, Prep Time: 20 mins, Cook Time: 2 hours (for meringue), Total Time: 2 hours 20 mins, Calories: 250 per slice.
Nutritional Information: Calories: 250, Fat: 9g, Carbs: 38g, Protein: 5g, Sugar: 15g.
Ingredients:
– 4 egg whites
– 1 cup coconut sugar
– 1/4 tsp cream of tartar
– 2 cups mixed berries (strawberries, raspberries, blueberries)
– 1 cup coconut cream
– A pinch of salt
Instructions:
1. Preheat the oven to 225°F (110°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk egg whites and cream of tartar until soft peaks form.
3. Add coconut sugar gradually while whisking until stiff peaks hold.
4. Spoon or pipe circles of meringue on the prepared sheets to form layers.
5. Bake for 2 hours, until the meringue is dry and crisp. Let them cool completely.
6. To assemble, whip the coconut cream until fluffy. Spread a layer of cream, add berries, then add another meringue layer. Repeat as needed.
7. Finish with a top layer of berries. Chill briefly if you like, then serve.
Tips: Use egg whites at room temperature for volume and lift.
Frequently Asked Questions: Can I make this ahead of time? Yes. Store the baked meringue layers in an airtight container for several days before assembling.
27. Coconut Flour Chocolate Chip Cake
Craving a gluten free, dairy free cake that stays soft and light? You want a treat that feels cozy in every bite. This Coconut Flour Chocolate Chip Cake uses a careful mix to keep the crumb tender. The chocolate chips melt a bit for pockets of rich flavor.
Here is why this recipe works. Coconut flour soaks up moisture, so the eggs and oil keep the cake moist. Maple syrup adds gentle sweetness without heaviness. The batter is easy to mix, and it bakes reliably.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 220 per slice.
Nutritional Information: Calories: 220, Fat: 12g, Carbs: 24g, Protein: 5g, Sugar: 9g.
Ingredients:
– 1 cup coconut flour
– 1/2 cup dairy-free chocolate chips
– 4 large eggs
– 1/2 cup maple syrup
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix coconut flour, baking powder, and salt.
3. In a separate bowl, whisk eggs, maple syrup, and melted coconut oil.
4. Stir the wet and dry ingredients until smooth, then fold in chocolate chips.
5. Pour into the pan and bake 30 minutes.
6. Let the cake cool before slicing. Serve with dairy-free ice cream if you like.
Tips: Coconut flour absorbs moisture. Measure carefully for a soft crumb.
Frequently Asked Questions: Can I use regular flour? This cake uses coconut flour and may not bake the same with other flours.
28. Cherry Almond Cake
Want a gluten free, dairy free cake that stays soft and tasty? The Cherry Almond Cake delivers a light crumb, juicy fruit, and a gentle almond aroma. It stays moist thanks to almond flour and a touch of almond milk. This cake is perfect for summer picnics or a cozy tea moment. You can whip it up in under an hour.
Recipe Overview
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 220 per slice
Ingredients
– 1 1/2 cups almond flour
– 1 cup fresh cherries, pitted and halved
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup almond milk
– 1 tsp baking powder
– A pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In a separate bowl, whisk together coconut sugar, almond milk, and eggs until smooth.
4. Stir the wet mix into the dry until just blended, then fold in the cherries gently.
5. Pour batter into the pan and bake 30 minutes, until a toothpick comes out clean.
6. Let the cake cool completely, then slice and, if you like, top with sliced almonds.
Tips
– Swap in other berries or sliced fruits to switch up the flavor.
– If you use frozen cherries, thaw and drain first.
Frequently Asked Questions
– Can I use frozen cherries? Yes, just thaw and drain them well.
29. Spiced Pear Cake
Looking for a cozy gluten free dairy free cake that tastes great? Spiced Pear Cake helps you get it. This cake stays moist with pear pieces and warm spices. It fills your home with the scent of fall and makes a simple, crowd-friendly treat.
Recipe Overview
– Servings: 12
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 230 per slice
Nutritional Information:
– Calories: 230
– Fat: 9g
– Carbs: 36g
– Protein: 4g
– Sugar: 10g
Ingredients:
– 2 cups gluten-free flour
– 2 cups ripe pears, peeled and chopped
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 3 large eggs
– 1 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together coconut sugar, almond milk, and eggs until smooth.
4. Fold the wet mix into the dry ingredients, then gently fold in the pears.
5. Pour into the prepared pan and bake for 35 minutes.
6. Cool before slicing; serve with a dollop of coconut whipped cream if you like.
Tips: A sprinkle of chopped walnuts on top adds a nice crunch.
Frequently Asked Questions:
Can I substitute other fruits? Yes. Apples or peaches would work well in place of pears.
30. Fig and Walnut Cake
You want a dessert that fits gluten-free and dairy-free needs without dulling flavor. A Fig and Walnut Cake blends sweet figs with a nutty crunch from walnuts. It stays moist, soft, and easy to bake for any gathering. You can cut small pieces for tea or serve a bigger slice for dessert.
Recipe Overview: Servings: 10, Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Calories: 240 per slice.
Nutritional Information: Calories: 240, Fat: 12g, Carbs: 34g, Protein: 5g, Sugar: 9g.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup dried figs, chopped
– 1/2 cup walnuts, chopped
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup almond milk
– 1 tsp baking powder
– A pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix gluten-free flour, baking powder, and salt.
3. In another bowl, whisk together coconut sugar, almond milk, and eggs until smooth.
4. Combine the wet and dry ingredients until blended, then fold in the figs and walnuts.
5. Pour into the prepared pan and bake for 30 minutes.
6. Allow to cool before serving, and enjoy with a cup of tea!
Tips: A drizzle of honey on top can enhance the sweetness beautifully!
Frequently Asked Questions: Can I use fresh figs? Yes, just chop them finely and adjust moisture accordingly.
Conclusion
There you have it! Thirty incredible gluten-free and dairy-free cake recipes that bring joy and flavor to your table without compromising on health. These cakes are perfect for satisfying sweet cravings while respecting dietary restrictions. Whether you’re baking for yourself or sharing with loved ones, each recipe presents a unique taste experience. So, grab your ingredients and start your baking adventure today!
Which cake will you try first? Share your favorites in the comments below!
Frequently Asked Questions
What are some key ingredients used in gluten free dairy free cake recipes?
When it comes to creating delicious gluten free dairy free cake recipes, you’ll often find ingredients like almond flour, coconut flour, and bananas for moisture and sweetness. These ingredients help achieve that coveted fluffy texture without compromising on flavor. You might also encounter applesauce, coconut milk, and various nut butters to replace traditional dairy and gluten components.
How can I make sure my gluten free dairy free cakes stay moist and fluffy?
To ensure your gluten free dairy free cakes are moist and fluffy, focus on using the right combination of flours and wet ingredients. Almond flour and coconut flour are fantastic for achieving that texture. Don’t forget to incorporate natural sweeteners like maple syrup or mashed fruits, which add moisture. Lastly, be mindful of baking time; overbaking can lead to dryness, so keep an eye on your cakes!
Are these gluten free dairy free cake recipes suitable for vegans?
Absolutely! Many of the gluten free dairy free cake recipes featured in this article are also vegan. By using plant-based ingredients like flaxseed meal or applesauce as egg substitutes, you can enjoy these indulgent desserts without any animal products. Just check the specific recipes to ensure they fit your dietary preferences!
Can I substitute ingredients in these cake recipes if I have other allergies?
Of course! Many of the healthy cake recipes can be customized to accommodate other allergies. For instance, if you’re nut-free, you might replace almond flour with rice flour or oat flour. If you’re sensitive to certain fruits, consider swapping them out for alternatives that suit your taste. Just remember to adjust your baking times and ratios accordingly!
What occasions are these gluten free dairy free cakes perfect for?
These gluten free dairy free cake recipes are perfect for a variety of occasions! Whether it’s a birthday party, a holiday gathering, or just a cozy afternoon treat, these cakes will delight everyone at the table. They are also great for serving at potlucks or as a special dessert for friends and family with dietary restrictions, ensuring that nobody feels left out while enjoying a scrumptious slice!
Related Topics
gluten free
dairy free
healthy desserts
vegan baking
moist cakes
easy recipes
allergy-friendly
seasonal flavors
cake techniques
indulgent treats
fluffy cakes
healthy indulgence
